Strawberry Asparagus Salad with Lemon-Mint Vinaigrette

Developed by Kristen Race, M.S., R.D., L.D.



  • 1 medium head of romaine or any lettuce variety, chopped
  • 1 bunch of asparagus, tough ends removed, chopped
  • 1/2 lb. strawberries, cored and sliced
  • 1 avocado, sliced
  • 3/4 c. walnuts, chopped
  • 1 tbsp. maple syrup
  • Pinch of sea salt


  • 1/4 c. fresh lemon juice (about 2-3 lemons)
  • 2-3 tbsp. maple syrup
  • 1-2 tsp. fresh mint leaves, minced salt and pepper


Preheat the oven to 350°. Combine the walnuts, maple syrup and sea salt in a small bowl until well mixed. Place on a baking sheet and bake for approximately 10–12 minutes, until roasted. While the walnuts are roasting, blanch the asparagus in boiling water for 2–3 minutes, until bright green. Drain the asparagus. Rinse or submerge in very cold water to stop the cooking. Set aside. Mix all the dressing ingredients in a small bowl or jar. Combine the lettuce, asparagus, strawberries and roasted walnuts in a large bowl. Drizzle with the lemon-mint vinaigrette dressing and toss gently. Top with sliced avocado and a sprinkling of fresh mint. Enjoy!

Yield: 4-6 servings

Nutrition information

(For 6 servings)
Calories: 280
Fat: 21 g
Total carbohydrate: 3 g
Fiber: 1 g
Sodium: 150 mg
Protein: 19 g
Iron: 8 g